Cherry–Ancho Chili Sweet Jam

Cherry–Ancho Chili Sweet Jam is a bold and sophisticated spread that balances deep fruit sweetness with smoky warmth. Juicy cherries cook down into a glossy, ruby-red jam, while ancho chili adds a subtle, earthy heat that lingers gently on the palate.

The ancho chili brings more than spice—it contributes a rich smokiness that complements the cherries beautifully. A touch of honey enhances the natural fruit flavor, while lemon juice keeps the jam bright and balanced. The optional splash of vanilla adds unexpected depth and warmth.

This jam is incredibly versatile. It shines on cheese boards, pairs beautifully with roasted meats, and transforms simple cream cheese into a memorable appetizer. It’s sweet, savory, smoky, and just spicy enough to keep you coming back for another spoonful.

Whether you’re preserving summer cherries or creating a gourmet condiment for entertaining, this sweet-heat jam is elegant, bold, and surprisingly easy to make.

Servings: About 2 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients :

• 3 cups fresh or frozen cherries, pitted and chopped
• 3/4 cup granulated sugar
• 2 tbsp honey or maple syrup
• 1 dried ancho chili, seeded and finely chopped (or ground)
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1/2 tsp vanilla extract (optional)

Instructions :

1. In a medium saucepan, combine the chopped cherries, sugar, honey, ancho chili, lemon juice, lemon zest, and salt.
2. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
3. Reduce the heat to low and simmer for 20 to 25 minutes, stirring often, until the mixture thickens and becomes jam-like.
4. Lightly mash the cherries with a spoon or potato masher for a chunkier texture, or blend briefly for a smoother consistency.
5. Stir in the vanilla extract if using.
6. Remove from heat and allow the jam to cool completely. It will continue to thicken as it cools.
7. Transfer to a clean jar and refrigerate for up to 2 weeks.

Variations :

• Add a splash of balsamic vinegar for deeper complexity.
• Use dark sweet cherries for a richer flavor profile.
• Increase the ancho chili slightly for more pronounced heat.

Tips :

• Stir frequently during simmering to prevent scorching.
• Finely chop the ancho chili for even distribution of flavor.
• This jam pairs beautifully with sharp cheddar, brie, grilled chicken, pork, or warm crusty bread.